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Easter Recipes > Easter Main Dishes
Easter Egg Lasagna
Ingredients:
1 can condensed cream of celery
1 3/4 cup milk
16 oz 1%-fat cottage cheese or reduced fat ricotta cheese
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/4 cup sliced scallions
3 1/2 oz baked ham, cut in small pieces (about 1 cup)
1 box (8 oz) no-boil, oven-ready lasagna noodles (12 noodles)
9 hard-boiled eggs, shelled and sliced
Directions:
Heat oven to 350 F. Lightly grease a 13 x9” baking dish. Mix soup and
milk in a 4 cup glass measure until well blended. In a medium bowl,
mix cheese, spinach, 3/4 cup of the soup mixture, 1/4 cup parmesan
cheese, scallion and ham. Spread 1/4 cup of the remaining soup mixture
in baking dish. Place 3 uncooked noodles crosswise in dish, not
touching and about 1/2 inch from the sides of dish. Spread 1/3 of the
cheese mixture on noodles. Top with 3 sliced eggs. Repeat twice. Top
with remaining 3 noodles, then pour on rest of the soup mixture and
sprinkle with the remaining cheese. Cover lightly. Bake 45 minutes,
then uncover and bake another 10-15 minutes until top is golden brown.
Remove from oven, cover loosely and let stand 10 minutes before
cutting.
Makes 6 servings.
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